After indulging in the traditional hot and meaty offerings from a tailgate grill, there is little space left for a heavy dessert. And yet a meal without a sweet ending seems somehow incomplete. Here’s a light option that hits the right spot. A subtle concoction of fluffy frosting, creamy cheese and fresh pineapple, topped off with crisp almond slivers is the perfect answer.
Lemon-Ricotta Pineapple Cups
Prep time: 20 minutes + 30 minutes refrigeration time
Difficulty level: easy
Make ahead of time
Makes 15 cups
- 1 16-ounce can of lemon frosting
- 1 15-ounce carton of ricotta cheese
- 1 10-ounce can of pineapple bits, drained well
- 3 tablespoons almond slivers
- 15 cupcake cases
- 3 tablespoons dark chocolate bits
Empty out the frosting into a medium-size mixing bowl. Mix with a wooden spoon to soften. Add ricotta cream and blend into the frosting. Add drained pineapple bits and stir gently to blend.
Scoop two tablespoons of mix into each of the cupcake cases, in soft mounds. Sprinkle with the almond slivers. Top with chocolate bits for garnish.
Refrigerate for 30 minutes to firm up the cups. Serve and enjoy!
We’ve got plenty of desserts in our Gridiron Grub vault! Check out these team-friendly dessert pops.
Bina Joseph, a resident of Glastonbury, CT is a freelance writer covering all things travel-related in Connecticut.
A passionate veteran of the travel industry, Bina has visited more than 40 countries, giving her a unique, global perspective. Her work can be found at Examiner.com.